16 oz. jar roasted red peppers, chopped
1 cup red wine vinegar (preferably homemade)
2 cups sugar
2 tsp. salt
1/2 tsp. cayenne pepper
Preparation:
Place all ingredients in small saucepan and cook on medium (5 induction) until jam like consistency (approximately 1.5 hours). Puree while still warm.
Decorate plate with jam to accompany seared scallops.
History:
Jason made me dinner for my 72nd Birthday. He served me scallops with this jam. It was a wonderful birthday gift.
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